4cupsbread crumbs, or panko crumbs; plain or Italian (see recipe notes)
1poundfresh mozzarella cheese, sliced or crumbled
½cupshredded fresh Parmesan
24ouncespasta saucesee recipe notes
1tablespoonItalian seasonings, dried (see recipe notes); optional
½teaspoon saltkosher
½teaspoonpepper, black, ground
Instructions
Prep
Wash, peel and slice eggplant into ¼" inch rounds; place on paper towel and salt generously; allow to sit 15-30 minutes; after, wipe away excess salt and moisture and set asideLightly beat eggs and place in pie pan or shallow dishIn a second shallow dish, place bread (or panko) crumbs; season with salt, pepper and Italian seasoningsPour oil into heavy bottom skillet on medium high heatHeat or prepare tomato sauce; allow to cook on low until ready to serve
Cook the Eggplant
Working in batches, dredge eggplant in egg then in bread crumbs; coat well
Place bread-coated eggplant into hot oil; cook 3-5 minutes per side, or until the breading is light, golden brown (see recipe notes)
Remove eggplant from skillet and drain on a rack or paper towel
Place cooked eggplant in lightly oiled baking dish; drizzle pasta sauce over eggplant; top with fresh Mozzarella cheese
Turn oven to "broil" setting, or 500ºF
Broil eggplant until mozzarella cheese begins to melt; remove from oven
Serve with warm pasta or marinara sauce; garnish with shredded Parmesan cheese
Notes
The oil should be around 312-315ºF and fill about 1"inch in the skillet (the amount of oil will depend upon the size of your skillet.)
If you use plain breadcrumbs, add 1 tablespoon of dried Italian seasonings per 2 cups of breadcrurmbs
After the second batch, you may need change the oil; (the breadcrumbs start to burn after the 2nd batch); allow the oil to heat up before adding more eggplant
If you want a "casserole" version of this dish, place the crispy eggplant in a lightly oiled baking dish, drizzle some pasta sauce over and finish with fresh Mozzarella; broil until cheese melts